Raw Chocolate, Strawberry & Vanilla Cheesecake Bites

These creamy vegan cheesecake bites are the perfect treat for the Christmas season. With their jolly little red strawberry tops, it's hard not to feel festive just looking at them.

The crunchy, chocolatey 'biscuit' base is made with almonds, hazelnuts and walnuts, along with activated buckwheat groats, for extra crunch.

The creamy vanilla layer uses cashews as well as coconut yogurt, to give an extra level of depth. And the strawberries add a nice burst of freshness.

With their bite-sized pieces, these cute little cheesecakes are ideal for sharing at Christmas functions (if you can bare to share them of course...) 

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Raw Chocolate, Strawberry & Vanilla Cheesecake Bites

(Vegan | Dairy Free | Gluten Free | Refined Sugar Free)

BASE INGREDIENTS

½ cup buckinis (acitivated buckwheat groats)

1 cup mixed nuts (we used hazelnuts, almonds & walnuts)

8 dates

2 tablespoons cacao powder

1 tablespoon brown rice or golden syrup

1 tablespoon melted coconut oil (+ extra to grease tin)

FILLING INGREDIENTS

2 cups raw cashews

½ cup coconut yoghurt

½ cup coconut cream

6 tablespoons cacao butter

Juice of 1 medium lemon

2 teaspoons vanilla essence

¼ cup brown rice or golden syrup

DECORATION INGREDIENTS

60 gm dark vegan chocolate

½ teaspoon coconut oil

Strawberries, cut in half

METHOD

BASE

1. Grease a square or rectangular baking tin with coconut oil, then line it with baking paper.

2. Process all base ingredients in a food process until it all comes together.

3. Press into tin firmly and set aside in fridge.

FILLING

1. Place cashews in medium sized bowl and cover with boiling water. Soak for 30 minutes.

2. Drain cashews and add to a high speed blender. Add all remaining filling ingredients and blend at high speed until smooth and creamy.

3. Pour mixture on top of the base.

4. Place in the freezer for 3-4 hours or until set.

TO DECORATE

1. Remove cheesecake from freezer and cut into 16 square pieces, then cut each piece diagonally to give you 32 pieces.

2. Place chocolate and coconut together in a small bowl. Microwave on high for 45 seconds, or until melted. (Alternatively, melt in a double boiler if preferred.)

3. Pipe a dollop of chocolate mixture on top of each cake piece, then place a halved strawberry on top. Pipe remaining chocolate on top in squiggles.

4. Store in freezer until ready to serve.

MAKES 32 PIECES.

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